Health, Beauty And Wellness Research News: Omegas And Cognitive Function, Spearmint And Memory, CR And Protein

Use of omega-3 fatty acids may have a positive impact on executive function but high levels of the omega-6 variety may have a negative effect on executive and cognitive functions, according to a University of New Hampshire study. The study led by Sherman Bigornia, University of New Hampshire Department of Agriculture, Nutrition and Food systems, and published in the journal Nutrients Sept. 6 looked at the impacts of individual types and species of fatty acids as measured using the Mini-Mental State Exam (MMSE), a test often used to measure cognitive function in the elderly. Researchers measured the fatty acid composition of 1,032 consumers from Puerto Rico between 55 and 60 years old living on the US mainland at baseline and at two years with MMSE and assessed cognitive domain patterns and impairment. They found total omega-3s EPA, DHA and DPA were associated with better executive function, but high levels were not associated with higher cognitive scores on the MMSE. However, greater levels of omega 6 species arachidonic acid and linolenic acid were tied to lower MMSE scores and function scores, though only ARA concentration levels demonstrated cognitive impairment, showing a 26% elevated risk of cognitive impairment at the two-year follow-up visit.

The researchers also found greater ARA in the blood, but not necessarily in dietary intake, could increase the risk of cognitive impairment. Numerous other studies have found omega-3s beneficial to cognitive function. A study published in 2016 in the Journal of Alzheimer’s Disease found a combination of omega-3 fatty acid and xanthophyll carotenoid supplementation improved symptoms in a small group of patients with Alzheimer’s disease